Venezuelan Street and Fried Foods

Specialised

EMPANADAS of maize dough, fried, filled with cazón (dogfish — the coastal classic), queso, carne mechada, pabellón, pollo or caraotas; the arepa stand; PATACÓN; TOSTONES; MANDOCAS of Zulia, ring-shaped maize-and-papelón fritters; PASTELITOS andinos, baked or fried; BOLLOS PELONES, maize balls stuffed with meat in a tomato sauce; CHICHARRÓN; PEPITO, the enormous griddled sandwich of the Caracas night; PERRO CALIENTE VENEZOLANO, buried under cabbage, potato sticks and four sauces; and CACHITOS, the ham-filled crescent from the panadería that is the national breakfast pastry.